Download Why are Seniors at Risk for Foodborne Illness?

FN698
Seniors and Food Safety:
Why are Seniors at Risk
for Foodborne Illness?
Preventing Foodborne Illness
James L. Smith, a microbiologist with the U.S. Department
of Agriculture, wanted to find the answer to the question of
why seniors are more at risk for foodborne illness.
He reviewed data from foodborne outbreaks at nursing
homes, and compared the immune and digestive systems
of seniors and younger individuals, as well as evaluating
the overall physical well-being of seniors. Here is what
he found:
The Immune System and Aging
As we age, the ability of our immune system to
function at normal levels decreases.
The immune system is one of the most important
mechanisms for fighting disease and preserving
health, so a decrease in the level of diseasefighting cells is a significant factor in the number
of infections that may occur.
In addition to the normal decrease in the function
of the immune system as part of the aging
process, undergoing major surgery also affects
the body’s ability to fight infections.
To counteract the effects of aging on the immune
system, long-term regular exercise is important.
North Dakota State University
Fargo, North Dakota
Reviewed April 2012
The Gastrointestinal
Tract and Aging
As we age, inflammation of
the lining of the stomach and a
decrease in stomach acid occur.
Because the stomach plays an
important role in limiting the
number of bacteria that enter the
small intestine, a decrease or loss
of stomach acidity increases the
likelihood of infection if a pathogen
is ingested with food or water.
Also adding to the problem is the
slowdown of the digestive process,
allowing for the rapid growth of
pathogens in the gut and the
possible formation of toxins.
Symptoms of Foodborne Illness
Malnutrition
and Aging
You may be wondering
what malnutrition has to
do with foodborne illness.
They are connected.
Malnutrition leads to
increased incidence of
infections, including those
resulting from foodborne
bacteria.
Malnutrition occurs in
seniors for many reasons.
A decrease in the pleasure
of eating may be one
reason. Medication,
digestive disorders,
chronic illnesses, physical
disabilities or depression
may result in a loss of
appetite.
Good nutrition is an
important factor in
maintaining a healthy
immune system.
Common symptoms of foodborne illness include
diarrhea, abdominal cramping, fever, sometimes blood
or pus in the stools, headache, vomiting and severe
exhaustion. However, symptoms will vary according to
the type of bacteria and amount of contaminants eaten.
Symptoms may appear as early as half an hour after
eating the contaminated food or they may not develop
for several days or weeks. They usually last only a day
or two, but in some cases can persist a week to 10
days. For most healthy people, foodborne illnesses
neither are long-lasting nor life-threatening. However,
they can be severe in seniors.
In Case of Foodborne Illness
If you suspect you or a family member has
foodborne illness, follow these general
guidelines:
1.Preserve the evidence. If a portion of the
suspect food is available, wrap it securely,
mark it with “danger” and refrigerate it. Save
all the packaging materials, such as cans or
cartons. Write down the food type, the date
and time consumed and when the symptoms
started. Save any identical unopened
products.
2.Seek treatment immediately.
Julie Garden-Robinson, Ph.D., R.D., L.R.D.
Food and Nutrition Specialist
Source: Adapted with permission from FDA/
Center for Food Safety and Applied Nutrition, May
1999; www.cfsan.fda.gov/~dms/seniorsd.html
Developed in cooperation with AARP
This material is based upon work supported by
the Cooperative State Research, Education and
Extension Service, U.S. Department of Agriculture,
under Agreement No. 2002-51110-01512.
3.Call the local health department if the
suspect food was served at a large gathering,
from a restaurant or other food service
facility, or if it is a commercial product.
4.Call the Food and Drug Administration
Consumer Food Information Line at (800)
332-4010 if you have questions.
For more information about food safety, visit the
NDSU Extension Service Web site www.ag.ndsu.edu/food
The NDSU Extension Service does not endorse commercial products or companies even though reference may be made to tradenames, trademarks or service names. NDSU encourages
you to use and share this content, but please do so under the conditions of our Creative Commons license. You may copy, distribute, transmit and adapt this work as long as you give full
attribution, don’t use the work for commercial purposes and share your resulting work similarly. For more information, visit www.ag.ndsu.edu/agcomm/creative-commons.
County commissions, North Dakota State University and U.S. Department of Agriculture cooperating. North Dakota State University does not discriminate on the basis of age, color,
disability, gender expression/identity, genetic information, marital status, national origin, public assistance status, race, religion, sex, sexual orientation, or status as a U.S. veteran. Direct
inquiries to the Vice President for Equity, Diversity and Global Outreach, 205 Old Main, (701) 231-7708. This publication will be made available in alternative formats for people with disabilities upon request, (701) 231-7881.